This is a simple yet delicious shrimp dish, serve it alone with a crusty French baguette bread to dip in the sauce and a side salad, or serve it over cooked fettuccine or rice --- make certain to completely dry the shrimp with paper towels before using in the recipe, feel free to add in a pinch of your favorite dried herbs and omit the fresh parsley --- servings will yield 3-4 but may easily be increased.
- 453.59 g large raw shrimp (peeled and deveined)
- 29.58 ml olive oil
- 29.58 ml butter
- 0.25 ml cayenne pepper (or to taste) or 1.23 ml crushed red pepper flakes (or to taste)
- 3 large garlic cloves, finely chopped (or to taste)
- 118.29 ml dry white wine
- 1 lemon, juice of, large
- salt & freshly ground black pepper (to taste)
- 14.79 ml chopped fresh parsley
- Heat olive oil and butter over medium-high heat; add in garlic and cayenne pepper, saute stirring for about 2 minutes or until softened.
- Add in wine and bring to a boil over medium heat; simmer uncovered until reduced by at least half.
- Add in shrimp then drizzle the juice of 1 lemon over the shrimp; stir until the shrimp turn translucent (about 2-3 minutes (this will not take long cook only until the shrimp turn pink over cooking will make them tough and rubbery) season with salt and fresh ground black pepper to taste.
- Immediately remove the pan from the heat then sprinkle with fresh parsley.
Well, we sure loved it! Simple and delicious. Served over fresh spinach with the recommended crusty bread. Just can't go wrong with these ingredients and flavor - thanks for a winner!
Well.......you did it again, Kittencal. ANOTHER great recipe from you. This was soooo easy to make and VERY delicious. I served this over rice. The cayenne pepper added just the right about of "zip" to this dish. Thanks again for another great tasting meal.
Really delicious and so easy to make! Fast to put together, too. I made this for a quiet dinner for just the handsome hubby and me - a nice, dry Riesling wine fit the bill perfectly for the recipe and was an excellent accompaniment to the dinner. Served the shrimp over angelhair pasta, with a salad and fresh French bread rolls. Another winner, Kitten, thank you!